• Add pureed or mashed beans to grilled burgers for a flavor and nutrition boost.
• Hollow out vegetables such as zucchini, squash, peppers or potato skins and fill with a mixture of beans, cheese and chopped vegetables. Grill lightly.
• Combine beans with vegetables and meat or fish and grill in foil packets.
  

The creative chefs at the Bean Education & Awareness Network (B.E.A.N.) accommodate new tastes with a collection of recipes for the grill. Grilled Beany Zucchini starts with hollowed out zucchini, which is filled with a mixture of Garbanzo beans, red peppers, spices and cheese, then grilled to a crisp golden brown. Grilled Orange Chicken and Beans features a chicken breast, Great Northern beans, oranges and asparagus grilled in a foil packet.

GRILLED BEANY ZUCCHINI - Top of Page
Makes 4 main-dish servings*
or 8 side-dish servings
Preparation time: 15 to 20 minutes
Grilling time: 10 to 15 minutes

4 large zucchini (about 8 ounces each), cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 can (15 ounces) Garbanzo or Red beans or 1 1/2 cups cooked dry-packaged Garbanzo or Red beans, rinsed, drained, coarsely mashed
1/4 cup grated Parmesan cheese, divided

Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.

Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.

Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2
tablespoons cheese into zucchini mixture.

Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons
cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when
pierced with a sharp knife, 10 to 15 minutes.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

*Nutrient Information Per Serving:
Calories 240
Carbohydrate 37 g
Protein 11 g
Fat 7 g
Folate 138 mcg
Dietary Fiber 9 g
% Calories from Fat 24
Sodium 327 mg
Cholesterol 4 mg
Calcium152 mg

GRILLED ORANGE CHICKEN AND BEANS - Top of Page
Makes 6 servings
Preparation time: 15 minutes
Grilling time: 20 to 25 minutes

2 cans (15 ounces each) Great Northern or Pink beans or 3 cups cooked dry-packaged Great Northern or Pink beans, rinsed, drained
2 cups sliced fresh mushrooms
4 teaspoons minced garlic, divided
6 boneless skinless chicken breasts (3-4 ounces each)
Salt and pepper to taste*
18 orange slices
24 asparagus spears
2 tablespoons butter or margarine, melted
6 tablespoons frozen orange juice concentrate, thawed

Cut 6 rectangles of aluminum foil, 12 x 16 inches; combine beans, mushrooms, and 2 teaspoons garlic in center of each. Top with chicken breasts; sprinkle with remaining 2 teaspoons garlic, salt, and pepper. Top with orange slices and asparagus; drizzle with butter and orange juice concentrate. Bring edges of foil together and seal well; seal ends of foil.

Grill packets over medium-high coals, covered, until chicken is tender and juices are clear when chicken is pierced with a fork, 20 to 25 minutes.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information Per Serving:
Calories 272
Carbohydrate 32 g
Protein 29 g
Fat 6 g
Folate 161 mcg
Dietary Fiber 9 g
% Calories from Fat 19
Sodium 476 mg
Cholesterol 52 mg
Calcium89 mg
*Not included in nutrient analysis

For more ways to celebrate Baked Bean Month this July, visit the B.E.A.N. Web site at www.americanbean.org.